Directions

To Cook

1. Cut the eggplant in half lengthwise. Cut and discard the top and bottom parts of the eggplant.
2. Place 2 chopsticks on either side of the eggplant and slice the eggplant to 5-7 mm thickness. Then remove the chopsticks and cut the eggplant all the way through every 6th slice. Set aside.
3. To make the filling, put all ingredients in a mixing bowl and mix evenly.
4. Put the filling inside each slice of the eggplant. It will look like half size of a ball. Place the balls on a heat-proof dish and steam for 20 mins on medium heat.
5. While waiting for the lantern to cook, prepare one large carrot. Use a citrus zester to create between 8 to 10 long trenches down the side of the carrot. Then starting from the bottom of the carrot, cut 8 pieces of the carrot about 1 cm thick to make the connectors for the tassels. Cut the bottom of the connectors to sit flat on the plate. Make long thin strips from the rest of the carrot to use it as tassels for the lanterns. (Tip: Microwave the carrot to make it easier to carve and cut).
6. Once the lanterns are cooked, arrange them on a big plate, position the carrot as pictured to make them look like lanterns.
7. To make the sauce, put all the sauce ingredients in a bowl. Mix well and cook on a saucepan on medium heat and stir until thickened.
8. Pour the sauce on the lanterns. Garnish with cucumber if desired.